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Ingredients :
Murmura - 2 Medium Bowl
Water - 2 to 3 bowl
Chopped Green Chilli - 3
Cumin Seeds - 1 tbsp
Grated Ginger - 1 tsp
Chopped Coriander - ¼ Cup
Curd - ¼ Cup
Rice Flour - 1 Cup
Salt - as per taste
Oil - for frying
Method :
Take the murmura (puffed rice) in a bowl and add 2 cups of water to it. Let it soak for about 5 minutes.
Drain and Squeeze:
After 5 minutes, drain the water from the soaked murmura using a strainer or by gently squeezing it with your hands. Ensure that the murmura is not soggy.
Mixing Ingredients:
In a large mixing bowl, combine the drained murmura, chopped green chilies, cumin seeds, grated ginger, chopped coriander, curd, rice flour, and salt. Mix everything well to form a thick batter. Adjust the consistency by adding a little more water if needed, but the batter should be thick enough to hold its shape when fried.
Shaping Vadas :
Heat oil in a deep frying pan or kadhai over medium heat.
Wet your hands with water and take a small portion of the batter. Shape it into a round ball and then flatten it slightly to form a Medu Vada shape. Repeat with the remaining batter.
Frying :
Carefully slide the shaped vadas into the hot oil, one by one. Fry them in batches, ensuring not to overcrowd the pan.
Fry the vadas on medium heat until they turn golden brown and crispy on all sides. Flip them occasionally for even frying.
Drain and Serve:
Once done, remove the fried vadas using a slotted spoon and place them on paper towels to drain excess oil.
Serve:
Murmura Medu vadas are ready to be served hot with chutney or sauce of your choice.